摘要
主要研究了用响应面分析法(RSA)优化桂皮提取工艺,同时对桂皮提取物进行了抗氧化实验,结果表明:最佳工艺参数为浸泡时间10h、固液比为1∶15、超声波处理时间75min;桂皮提取物对DPPH·和过氧化氢清除率较高,桂皮提取物(0.02%)与BHT(0.02%)对过氧化氢清除率相当。
The optimizes Extract cassia technics by Response Surface Analyse （RSA） was investigated,the antioxidative activity of cassia extract was analyzed. The optimum technology Conditions have been attained as follows： time of soaked is 10h, the ratio solid to liquid is 1：15 and time of ultrasonic extracting time is 75min. It indicated that the cassia extract showed stronger ability to scavenge DPPH. and hydrogen peroxide; Hydrogen peroxide 0.02% of the cassia extract had the same scavenging effect as 0.02% of BHT.
出处
《食品科技》
CAS
北大核心
2006年第4期75-77,共3页
Food Science and Technology
基金
华南热带农业大学科技基金资助项目。
关键词
响应面分析法
桂皮
清除率
response surface analyse（RSA）
cassia
scavenging effect
